Open Stuffed Mushroom Toastie

There are so many recipes for stuffed mushrooms in the foodie wilderness – the concept is something of a classic, in all its forms. From chestnuts to ricotta, many different ingredients work a treat when bundled headlong into the cap of a dark, flavoursome mushroom. Spinach is a top-notch candidate for fungi padding; once wilted with a little freshly grated nutmeg and butter it has both the taste and texture to compete with its woodland captor. The nutritional value of this dish also makes it the ideal start to the day – let your boss know who I am, he can thank me later for your increased productivity.

The best mushroom to use in this recipe is the Portobello, or something similar, as they have good, deep caps capable of coping with a jolly good stuffing. A generous amount of filling is key here, though it may not sound like the most frugal approach – what’re a few pennies if they stand between you and a fine breakfast?

Continuing with the theme of dark, rich flavours and textures, I highly recommend using a granary sourdough for this recipe. Of course, if there’s nothing else available then plain white is acceptable, but it’s always favourable to get a base that enhances its topping. Indeed, a hunk of powerful, mature cheddar is necessary here – no one wants a weak-willed and mild lump of fat straddling their gorgeous meal. In any case, though ingredients with bags of flavour tend to cost a little more, they go further and last a little longer, thus saving money over the course of a week or two.

Open Stuffed Mushroom Toastie {recipe}

Serves 2

Ingredients:

• 2 small Portobello mushrooms, or similar

• 100g fresh spinach

• A pinch of freshly grated nutmeg

• A knob of butter

• 60g mature cheddar cheese

• 2 slices of granary sourdough

• Salt and pepper

Method:

1. Roast your mushrooms at 180C for around 15 minutes. Meanwhile, heat a knob of butter in a pan and wilt the spinach together with a pinch or two of nutmeg, season to taste. Toast the bread.

2. Bundle the spinach generously into the roasted mushrooms. Place atop the toast and scatter cheese on top. Grill until cheese is melted and has started to brown. Enjoy immediately!

Cost: Portobello mushrooms may look the part, but really they’re nice and frugal at around 30p a piece. The rest of the ingredients aren’t too pricey here – even good cheddar can be had at a reason price in Britain. Indeed, the entire breakfast for two set us back no more than around £2.20.

69 comments on “Open Stuffed Mushroom Toastie”

This one is definitely up my alley, I adore mushrooms and add spinach and cheddar? A match made in heaven with the humble assistance of butter, of course. Portobello’s are generally HUGE here (they are usually substituted for steak for vegetarians) so I can’t say I’ve seen many this small size, but I shall keep my eyes open. They are so lovely when cooked! I dare say I could do this in the large size and top it off with a poached egg for a tasty breakfast.

Now you are setting the benchmark! I just made homemade sourdough bread bruschetta the other night with avocado, home grown tomatoes and spring onions tarted up with chilli and other secret spices (meaning I can’t tell you what they were because aside from having to kill you, I can’t remember! 😉 ) and here you come out with something that makes my humble efforts look like beans on toast…I can’t wait to see if Somer can come up with an equally delectable veganisation of this…(that wasn’t a hint Somer…that was a pleading request! 😉 )

Oh my! You’ve done it again! Just love the pics and the description. And I love mushrooms too! I’m gg to change to homecooked food soon cos of you. Definitely gg to be frugal when I grow up…! Great post…again. Gg to share this with my friends as well.

Ooooh. I am drooling over this one. I am not familiar with a “knob of butter”. Is a knob a specific package size? Like here we have “pats” . . . a pat of butter . . . Is there a comparison you could give me so I could have a better idea? I am curious. I am sure I can figure out how much butter to use, but I am curious about the phrase.